Summer spaghettini

1.Half-fill a large saucepan with water, put a lid on the pan. Heat on the stove over high heat until the water boils. Add the pasta, cook, uncovered, until it is tender (check the instructions on the packet for how long this should take). Place a colander over a large heatproof bowl in the sink. Pour the pasta into the colander, reserve about ¼ cup of the cooking water in the bowl and drain the rest down the sink. Return pasta to the pan.

2.Meanwhile, peel then finely chop onion and garlic together on a board, place in a medium bowl. Coarsely chop tomatoes, place in a bowl with onion mixture.

3.Put the pan with the pasta back on the stove over low heat. Reheat the pasta, stirring, until hot. Stir in the reserved cooking liquid, pesto, oil, tomato and onion mixture, and cheese. Season to taste with salt and pepper.

4.Divide the pasta into serving bowls. Tear the basil leaves and sprinkle over the pasta to serve.